Ingredients Jump to Instructions ↓

  1. 1 cup crushed butter-flavored crackers

  2. 1/4 cup butter, melted

  3. 3/4 cup cold milk

  4. 1 package (3.4 ounces) instant pistachio pudding mix

  5. 1 quart vanilla ice cream, softened

  6. 1 carton (8 ounces) frozen whipped topping, thawed

  7. 2 packages (1.4 ounces each ) Heath candy bars, crushed

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Yield: 9 servings.


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